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–+ servings
Flatlay of a ramen bowl with caramel pork belly, vegetables, noodles, and soft-boiled egg halves, styled for Crumbs & Corkscrews by Lou Carruthers.

Caramel Pork Belly Ramen Bowl

Serves : 2
This caramel pork belly ramen bowl is the ultimate comfort food - tender, sticky glazed pork belly with silky noodles, soft jammy eggs, fresh veggies and a rich savoury broth. Easy to make at home but tastes restaurant-worthy, it’s the perfect cosy dinner for chilly evenings.
Author: Lou Carruthers
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients
 

For the pork belly:

  • 300 g Pork Belly Skin removed
  • 2 tbsp Soy Sauce
  • 2 tbsp Light Soft Brown Sugar
  • 2 Cloves Garlic Grated
  • 2 cm Fresh Ginger Grated

For the ramen:

  • 150 g Ramen Noodles
  • 2 Eggs Medium, free-range
  • 2 Pak Choi Halved
  • 2 Carrots Cut into matchsticks
  • 6 Mushrooms halved
  • 600 ml Chicken Stock or Broth
  • 1 tsp Sesame Oil
  • 1 tbsp Soy Sauce

To serve:

  • 1 Spring Onion finely sliced
  • Sesame Seeds white or black

Instructions
 

  • Roast the pork belly: Preheat the oven to 160°C/ 140°C fan. Place pork belly in a roasting tray, season lightly with flaky sea salt and pepper, then roast for 1½–2 hours until the meat is tender and the fat has rendered.
  • Make the caramel glaze: In a small pan, combine soy sauce, brown sugar, garlic and ginger. Heat until the sugar melts and the glaze thickens slightly. Brush generously over the pork belly and return to the oven for 10 minutes until sticky and golden.
  • Cook the eggs: Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6½ minutes for soft jammy yolks, or 8 minutes if you prefer them firmer. Transfer immediately to iced water. Peel when cool and cut in half.
  • Prepare noodles: Cook according to packet instructions until just tender. Drain, then rinse under cold water to stop them cooking further and to keep them silky.
  • Steam vegetables: Steam pak choi, carrots and mushrooms for 2–3 minutes until just tender - carrots may need an extra minute or two.
  • Warm the broth: Heat the chicken stock in a saucepan until piping hot. Add soy sauce and sesame oil, adjusting to taste.
  • Assemble: Divide the noodles between two bowls, pour over the hot broth, then top with pork belly slices, steamed vegetables and egg halves. Finish with sesame seeds and spring onions.

Notes

  • Noodles: Rinse under cold water after cooking to stop them turning sticky. Reheat in the broth when serving.
  • Make ahead: Pork belly can be roasted 1–2 days in advance. Cool, store in the fridge, then reheat with glaze before serving.
  • Vegetarian option: Swap pork belly for marinated tofu or grilled mushrooms, and use vegetable stock.
  • Broth boost: For an even richer flavour, simmer the stock with extra garlic, ginger or dried mushrooms.

Nutrition

Serving: 1gCalories: 1150kcalCarbohydrates: 68gProtein: 40gFat: 99gSaturated Fat: 37gPolyunsaturated Fat: 11gMonounsaturated Fat: 45gTrans Fat: 0.01gCholesterol: 281mgSodium: 3147mgPotassium: 1252mgFiber: 4gSugar: 11gVitamin A: 11087IUVitamin C: 12mgCalcium: 103mgIron: 6mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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